Pumpkin Pasta

Try to use all organic ingredients if possible

  • 2 TBS EVOO

  • One package of seitan Italian sausage ( I like Field Roast brand)

  • 4 cloves of minced garlic

  • 1 medium onion finely chopped

  • 1 dried bay leaf

  • 6 sprigs of fresh sage leaves chopped

  • 1 cup white wine of your choice (Good enough to drink)

  • 1 cup vegetable stock

  • 1 can organic pumpkin puree

  • 1/2 cup almond milk ( I like Califia)

  • 1/2 Teaspoon ground cinnamon

  • 1/8 Teaspoon ground nutmeg

  • unprocessed sea salt to taste

  • 1 pound whole grain cooked pasta ( I like Jovial or Tinkyada pasta joy) 

Heat a large skillet over medium high heat.  (not nonstick or Teflon). Add 1 Tbs of EVOO and brown the sausage. Remove sausage and add 1 Tbs EVOO.  Sauté onion until translucent and sweet, then add garlic. Add bay leaf, sage, and wine to the pan. Reduce wine by half approximately 2 minutes.  Add vegetable stock and pumpkin. Stir to combine. Return sausage to the pan, reduce heat to low and stir in almond milk and spices. Simmer a few minutes to thicken.  The sauce should become a pale pumpkin color. Add more almond milk if needed for the perfect color. Serve over cooked pasta. Serve along side a pressed salad of chinese cabbage, apple, red onion, and fennel.

Hijiki Salad

Mineral rich hijiki salad nourishes the bones and the sex organs. This seaweed salad is alkalizing to the entire body and brings flexibility to the mind. Think of the energy seaweed has as it sways in the ocean. That sort of go with the flow energy is passed down to us when we consume it.

  • sweet onion

  • finely minced carrots

  • extra virgin olive oil

  • hijiki seaweed

Soak your hijiki in a bowl filled with purified water for about 30 minutes. Meanwhile, sauté the onion and carrots in the olive oil until the onions are opaque. Add in the hijiki and stir together. Viola, quick and easy, incredibly healing.

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For Questions or more information:

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